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THE EXOTIC DRINKING BOOK
Line cups with spirals of orange peel, first dipping them in rum to
moisten. Dust sugar on peel, then cloves the same. Put a jigger of rum
in each cup, put cups on hot stove, and after a moment set aflame. Let
burn until edges of peel start to brown and sugar to caramel. Blow
out. Take off stove, add other jigger of rum,
fill
up with hot water,
give a brief stir and serve-either with or without a lump of butter
on top the size of a hazelnut. . . . This sounds complicated, but the
whole thing takes only a couple of minutes. Cups and rum must be
heated or when set alight the moisture in the peel
will
come out and
smother the flame.... The
Horse Collar
thus has four delicious
aromatic scents and savours: first the rum itself, then the nut-like per–
fume of burned oil of orange, then the bro}'l'n sugar, slightly cara–
meled by the flame, then the toasted spice.
THE OXFORD UNIVERSITY HOT
RUM
PUNCH, a CLAss1c
that Is SIMPLE
&
SooTHING
&
SATISFACTORY, and DATING back into the
DrM, DISTANT PAsT
Take
1
Yz
bottles of Barbados, or lighter Jamaica, or
1
bottle of
Demerara
160
proof; add
1
bottle of cognac, 3 quarts of boiling water,
2
cups of lemon juice. Add brown sugar, to taste, and a handful of
whole cloves. Put a spiral of yellow lemon peel in each cup, and there
it is. Most excellent for anyone coming down with anything, due to
the lemon juice.
EXPLODED OLD ALEWIVES' TALE No. I, BEING a WARN–
ING against OVER-INTRODUCTION of CITRIC JUICES into
HOT ALCOHOLIC DRINKS
No matter what dear old Aunt
Fl~rina-May
Fittich may grumble
about how she used to cure Grandpops
c~ld
with hot lemon juice and
spirits, let's lend at least
Yz
an ear to certam master rum drinkers who
claim-probably with justice-that alcohol and sugar and lemon
juice,
under heat,
work toward an acid condition of the gastric ma–
chinery most conducive to spleen and vapours. It is just a thought
anyway, and we really don't expect anyone to heed the warning
after all.
. 59.